Description
This fresh, colorful, Greek-inspired salad is perfect for summertime, either as a dinner side dish or a vegetarian lunch entree. This salad can be served immediately, or covered and refrigerated to serve later.
Ingredients
- 2 cups water
- 1 cup quinoa
- ½ teaspoon sea salt
- ⅔ cup halved grape tomatoes
- ½ cup crumbled feta cheese
- ¼ cup roasted unsalted sunflower seeds
- ¼ cup chopped fresh parsley
- 1 (2.25 ounce) can sliced black olives, drained
- 1 tablespoon minced shallot
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon minced garlic
- ¼ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 1 hr
Servings: 6